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In a medium-sized saucepan, combine the rice, salt, and 3 1/2 cups water, then bring to a boil. Cover with a tight-fitting lid, reduce the heat to low, and cook for 45 minutes. Remove the saucepan from the heat (leave the lid on), then allow to steam for 10 minutes. Fluff the rice with a fork, then set aside to cool.
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In a small bowl, combine the olive oil, champagne vinegar, orange zest, orange juice, and honey, then whisk until all ingredients are evenly incorporated.
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Combine the cooled rice with the cranberries, pecans, almonds, chives, and the dressing. Stir to combine, then season with salt and pepper to taste. Serve, or store in the refrigerator until ready to eat.